| Dear friends
Hope you’re easing into Autumn and all the produce and cosy snuggliness of the season. Even more of an excuse to give yourself up to cooking and eating! I’ve just returned from 3 back-to-back safaris – two in New Zealand followed by South Australia and the first thing I do (after doing the washing) is to buy a mountain of fresh produce ready to cook or pickle. After 5 solid eating weeks on the road, I love crunchy pickles. We enjoyed some during our recent South Australian Safari – the pic with the bread is from one of our great meals in South Australia – at Fino at Seppletsfield – every meal was full of incredible homemade bread with the best crusts and house-made butter…irresistible! And those pickles a perfect way to start a meal.
Also have loved trying out recipes learned during our travels – including foolproof pillowy gnocchi from Matteo Carboni in the Barossa. Click here for the recipe. Matteo Carboni runs a cooking school and bistro with his wife Fiona in Angaston, South Australia. We love having lunch there and watching one course being prepped.
His gnocchi was served with Veal Ragu and a grated hard goat’s cheese called La Dame – made by Barossa Cheese in Angaston. Matteo Carboni’s Gnocchi Recipe We loved the option of cooking potatoes ahead of time and drying them out overnight in the fridge. Recipe with method in the above link but here are some notes from one of our guests, Donna. “Matteo used Dutch cream potato but any type is good. Boil potatoes unpeeled and leave in fridge overnight. No salt until you cook the gnocchi in salted water. Proportions – 1kg mash plus 200g flour. Once making the gnocchi, remove potatoes from fridge and warm slightly to hot in microwave and peel. Rice the potatoes in masher. Put in flour – bakers’ flour no raising agent. eggs.
Cut into gnocchi-sized pieces – Mateo added more flour before cutting and tossed the cut gnocchi with the flour in a sieve to remove the excess flour. Freeze and keep 4-6 weeks. Cook from frozen. Always freeze on a flat tray if you’re not cooking immediately (within 3 minutes of making). Note – Once frozen, gnocchi can put in bag (will only take ½ hour to freeze). Add Salt to cooking water – 7-10g salt per litre. He uses Australian rock salt. Once the gnocchi float, they are cooked. Can survive another 30 secs or a bit longer once sieved and put into a sauce. Note – I found a flour in Harris Farm for gnocchi – Caputo brand – in photo. We are taking expressions of interest for 2026 South Australian Safari for 19 – 26 March 2026. Please let Suzy know if this is of interest to you.
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Melbourne Safari |
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| We are in Melbourne to host our around-the-world-in-a-day safari on Saturday 3rd May featuring many favourite food friends across the cuisines and neighbourhoods. This is a full-day tour led by me and it’s always full of delicious tastes and learning.
Come with a gang or by yourself – we explore Italian, South American, Portuguese, and Spanish cuisines and ingredients; visit an English, Scottish, Irish butchery; a pumping Lebanese emporium and bakery; Afghan bakery and grocery store; our friend Joseph Abboud at Rumi restaurant for lunch with wine…and just-made Italian gelato to finish.
It’s a great day out. Click here to book. |
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Turkish Breakfast and Walking Safari |
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| These are two opportunities to explore the heartland of Turkish food in Sydney.
We love visiting Auburn, especially led by guide Ulku Gani who curates your experience perfectly. In both these safaris, you’ll learn about the delicious exotic tastes of Turkish food and how some of the key ingredients are used. Ulku is a passionate home cook and so proud of her homeland and its culture. Both days are a delight.
Join us for Turkish Breakfast on Saturday 12th April Click here for more information and to book Join us for full-day Turkish walking Safari in Auburn on Saturday 26th April Click here for more information and to book
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Lebanese Walking Safari |
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Did you know this safari visits Punchbowl where Gourmet Safaris first started over 27 years ago? It’s still a village with family-owned businesses specialising in everything you need to create delicious Middle Eastern feasts. I always love coming back here and a few weeks ago joined our guide Judy Saba for a special safari to celebrate two birthdays amongst a group of women who are part of a walking group in the Southern Highlands.
It was such a brilliant day seeing women so happy to explore new foods and spices, and Judy had organised some special treats for the birthday. Here is some feedback from the day: “Thanks very much. We all had a fabulous day out. It was the best way to celebrate 2 birthdays. We learned a lot, loved the food and the surprises just kept on coming! It’s a part of Sydney I have never been to before and it was an absolute pleasure to meet all the wonderful shopkeepers who were exceptionally generous with us. Judy was amazing, she seems to have a never-ending font of knowledge and enthusiasm. We’ll certainly be back for more. I will be recommending it to others. We have a fabulous City, but this part is certainly a hidden gem, and I am so pleased that we were able to experience it with you. Thanks to Judy, Maeve, and you too Suzy. All expertly organized xxx”
Our next scheduled Lebanese Walking Safari of Punchbowl is Saturday 24th May. Click here for more information and to book
*** We also have places available on the following tours:
French Safari on Saturday 12 April – a couple of spots available
Marrickville Producers Safari Thursday 24 April – with Maeve
Spice Trails Safari on Saturday 3 May
Italian Walking Safari on Saturday 10 May
Indian Breakfast on Saturday 17 May
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Tasmania 15 – 20 November |
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| Consider a perfect break in Tasmania mid-November to bask and enjoy the hospitality of some of our treasured hosts who have welcomed us over many years. You’ll experience behind-the-scenes access to top chefs and places over our 6-day safari. Unpack once at our lovely dockside location right on the Hobart waterfront.
We visit two spectacular markets and have a guided tour through each; enjoy just-shucked oysters on the beach at Bruny Island; taste some of the best wines on the island; visit cheesemakers; award-winning chocolatiers; have afternoon tea with peony growers, enjoy feasts of the best produce created by some of the top chefs in Tasmania. We include a visit to MONA, The Agrarian Kitchen, Derwent Estate, Templo and Peppina. Dates are 15th to 20th November. Click here for more information and to book |
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2026 Planning |
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| We are planning one, possibly two New Zealand Safaris in 2026.
If you follow me on Instagram or Facebook, you’ll have seen the incredible inclusions on these tours. It could not have worked out better. From meals prepared by the top chefs of the region who have international recognition for their food…to the exceptional wine, produce and experiences including a day with NZ television cooking star Nadia Lim on her huge sustainable farm Royalburn; and having Sam Neill at Two Paddocks chatting to our guests about everything from how he discovered Pinot Noir (with his mentor actor James Mason), the joyous wonder of “grounding” – which is connecting to the earth with bare feet and spending time outdoors; world politics, savouring the moment and more. Always a delight to have time with him…(note we can’t guarantee he’s there every year but he does try and have time at his vineyard around vintage which is when we visit.)
We asked guests to choose one word to describe their Central Otago experience…some wrote more than one. “Rich” in experience, textures and food” “Thank you, Maeve, for all the research you do to make the trip so full of wonderful experiences.” We will also offer Sardinia and Corsica and Sicily and Malta and from September, we offer Greek Islands and Portugal and Spain Safaris. Looking forward to seeing you in Sydney, Melbourne or beyond. Best to you all, Maeve and Suzy |
